Ingredients
2 tablespoons butter
8 slices raisin bread
2 eggs, beaten
34 cup peanuts, finely chopped
14 cup apricot jam
2 teaspoons honey mustard
4 slices cooked turkey
4 slices tomatoes
4 slices avocados
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
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Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long carving blade — thin slices of roast, turkey, ham
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
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Melt butter in a 10" to 12" inch skillet over low heat. Dip one side of each bread slice into egg and then into peanuts, coating well. place in skillet, coated side down. (You'll need to cook bread in batches). Cook over low heat until lightly browned, 3 to 4 minutes. Blend apricot jam with honey mustard; spread on uncoated side of grilled bread slices. Arrange turkey, tomato and avocado on 4 bread slices. Top with remaining bread slices, jam mixture down. Serve immediately.